These Milk Chocolate Toffee Cookies are chewy, sticky and rich. I don’t think I need to say anything more.
- 1 cup all-purpose flour (scooped and leveled)
- ½ teaspoon coarse salt
- ½ teaspoon baking soda
- 8 tablespoon unsalted butter (at room temperature)
- ⅓ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (at room temperature)
- ½ teaspoon vanilla extract
- 4 (1.4 oz) chocolate covered toffee bars (roughly chopped)
- 2 ounce milk chocolate (roughly chopped)
Place the oven racks in the top and center positions. Heat the oven to 350 degrees F.
Combine flour, baking soda and salt in a small bowl; whisk to combine.
In a separate large bowl use an electric mixer to blend butter and both sugars until creamy, about 3 minutes. Using a rubber spatula, add egg and vanilla until just combined. Fold in the flour mixture in 3 additions, scraping the sides of the bowl until just incorporated. Gently stir in the chopped toffee bits and chocolate chunks.
Line 2 or 3 rimmed baking sheets (depending on size) with silicon mats or parchment paper. Using a 1 ½-inch scoop, drop 24 leveled balls of cookies dough onto the baking sheets, spaced at least 2-inches apart. Bake, rotating the sheets midway, until the cookies are crisp at the edges but still soft in the center; about 12 minutes.
Let the cookies cool on the baking sheets about 5 minutes, then transfer them to wire racks to cool completely.